Description
[Class : 30] Artificial Sweeteners For Culinary Purposes, Apple Cider Vinegar, Bakery Goods, Baking Powder, Baking Soda [Bicarbonate Of Soda For Cooking Purposes], Baking Spices, Basil Dried, Batter Mixes, Beverages Made From Chocolate, Beverages Made Of Tea, Biscuit Mixes, Biscuits Flavoured With Fruit, Biscuits For Human Consumption Made From Cereals, Spices, Curry Spices, Pizza Spices, Edible Spices, Crackers Flavoured With Spices, Dried Coriander, Dried Coriander For Use As Seasoning, Dried Coriander Seeds For Use As Seasoning, Turmeric, Turmeric For Use As A Condiment, Gravy Mixes, Cinnamon Powder [Spice], Cumin Powder, Dried Cumin Seeds, Dried Herbs, Culinary Herbs, Preserved Herbs, Garlic Powder, Curry Powder, Cereal Powders, Chili Powders, Clove Powders, Pepper Powder [Spice], Condiments In Powder Form, Instant Cocoa Powder, Ginger [Powdered Spice], Tea Mix Powders, Salt, Spiced Salt, Tea, Tea Leaves, Green Tea, Iced Tea, Herbal Tea, Processed Grains, Food Preparations Based On Grains, Processed Grains, Starches, And Goods Made Thereof, Baking Preparations And Yeasts, Foodstuffs Made From Cereals, Snack Foods Made From Cereals, Cereals, Coffee Beans, Black Pepper, Corn Based Savoury Snacks, Sugar, Syrups, Ice Creams, Millet (Processed Grains), Flour, Soya Flour, Wheat Flour, Flour For Food, Flour For Baking, Flour Based Snack Foods, Flour Confectionery, Dried Cilantro, Dried Mint, Dried Cumin Seeds, Dried Chili Peppers Seasoning, Salts, Seasonings, Flavourings And Condiments, Baked Goods, Confectionery, Chocolate And Desserts
Pastries, Cakes, Tarts And Biscuits (Cookies), Sesame Seeds, Cereal Seeds, Flaxseed For Culinary Purposes [Seasoning], Processed Hemp Seeds [Seasonings], Caraway Seeds For Use As A Seasoning, Processed Seeds For Use As A Seasoning, Asafoetida, Cloves, Cinnamon, Mustard, Mustard Powder, Nutmeg Spice, Poppy Seeds For Use As A Seasoning, Curry Leaves, Cardamom, Asafoetida, Saffron, Dried Mango Powder, Bay Leaf, Fennel Seeds, Fenugreek Leaves, Fenugreek Seeds Included In Class 30.